September 26, 2011

Green tomato chutney

This chutney was my answer to the green tomatoes that have been hanging on my plant, but not turning red. Since it's getting cooler, I figured I should try to do something with them before we lost them. I left a couple on the plant, just in case, because the past couple of days have been a little warmer than usual... maybe we will get another red tomato or two to enjoy before the season is officially over. This chutney has a lot of spices in it as well as vinegar, salt, and brown sugar. It would be really good over some pork or chicken along with some rice. It would even be good as a dip for some corn chips. As with any chutney, the opportunities are endless.

This recipe yielded about 3 cups of chutney. I put half in a jar in the refrigerator and the other half in a freezer container and froze it. I wanted to preserve and store some of the tomatoes, but I didn't have a ton - only one plant. If you have a lot of green tomatoes, you can easily adjust the recipe to make a large batch to freeze more. 

Green tomato chutney
about 1 teaspoon extra virgin olive oil
1/4 teaspoon yellow mustard seeds
3 cloves
1 small onion, finely diced
1 small chili pepper, minced (remove seeds for a less hot chutney)
1 clove garlic, minced
1 cinnamon stick, broken in half
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon fresh ground black pepper
1 teaspoon fine sea salt
about 3.5 cups diced green tomatoes
3 tablespoons packed light brown sugar
1/3 cup cider vinegar

In a medium saucepan, warm the olive oil over low-medium heat. When hot, add the mustard seeds and cloves. Stir and cook for about 1 minute, until fragrant. Add the onion and chili pepper. Stir and cook for about 2-3 minutes, until the onion is translucent. Add the garlic and stir. Add in all the remaining spices (cinnamon though salt) and stir well. Cook for about 1 minute.

Add the tomatoes, brown sugar, and the cider vinegar. Stir the mixture and continue to cook, stirring occasionally, until it comes to a boil. Boil for about 1 minute and then reduce to a simmer. Simmer, stirring occasionally, until the chutney thickens and reduces, about 15 minutes.

Let cool and remove the cloves and cinnamon stick. Pour into storage containers and place in the refrigerator and/or freezer (or use right away).

What was I cooking one year ago?: spinach and artichoke pizza and curry chicken salad

1 comment:

  1. all these spices sound so good! I'm sure this chutney would pair well with many dishes


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